Pecan Maple Sour Cream Pancakes with Pecan Maple Syrup
Start your morning with the irresistible charm of Pecan Maple Sour Cream Pancakes with Pecan Maple Syrup—a decadent breakfast recipe that combines fluffy, tangy pancakes with the rich, nutty sweetness of toasted pecans and pure maple syrup. Made with sour cream and a touch of melted butter, these pancakes boast an ultra-moist texture and perfectly golden edges. The crunchy bits of toasted pecans folded into the batter add a delightful contrast, while the homemade pecan maple syrup, infused with butter and more chopped pecans, takes this dish to the next level of indulgence. Quick to prepare and perfect for weekend brunch, these pancakes are a satisfying treat that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 cup Sour cream
- 0.5 cup Whole milk
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Maple syrup
- 3 tablespoons Unsalted butter (melted)
- 0.5 cup Pecans (chopped, toasted)
- 0.5 cup Maple syrup (for syrup)
- 2 tablespoons Butter (for syrup)
- 0.25 cup Pecans (chopped, for syrup)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the sour cream, milk, eggs, vanilla extract, and 2 tablespoons of maple syrup. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix as the batter should remain slightly lumpy.
Fold in the melted butter and toasted pecans into the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Transfer to a warming plate and continue with the remaining batter.
To prepare the pecan maple syrup, combine the 1/2 cup maple syrup, 2 tablespoons of butter, and 1/4 cup chopped pecans in a small saucepan. Heat over low heat until the butter has melted and the syrup is warmed through. Stir occasionally.
Serve the pancakes warm, topped with the pecan maple syrup. Optionally, garnish with extra toasted pecans.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 148.5 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 689 mg | 53% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
